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Crunchy Peanut Butter Chocolate Chip Cookies | Can't Stay Out of the Kitchen | these amazing whopper-sized #PeanutButterCookies contain #ChocolateChips making them some of the best #ChocolateChipCookies ever! They're terrific for #holiday parties or a #ChristmasCookieExchange. #chocolate #PeanutButter #PeanutButterDessert #ChocolateDessert #dessert #HolidayDessert #CrunchyPeanutButterChocolateChipCookies

Crunchy Peanut Butter Chocolate Chip Cookies

Teresa Ambra
Crunchy Peanut Butter Chocolate Chip Cookies are so delightful. These wonderful Peanut Butter Cookies include chocolate chips to amp up all that wonderful peanut butter flavor. You and your family will certainly enjoy whopper-sized cookies as they're great for holiday baking or to serve any time of the year. If your taste buds run to peanut butter and chocolate together, you'll rave over these delicious treats. Better yet, make up a batch today!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 30
Calories 250 kcal

Equipment

  • 2 18x26" cookie sheet pans
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • 1 spatula
  • measuring cups
  • measuring spoons
  • 1 1/4 cup cookie scoop

Ingredients
  

  • 1 cup light brown sugar packed
  • 1 cup granulated sugar
  • 1 cup extra crunchy peanut butter
  • 3/4 cup unsalted butter (1 1/2 sticks)
  • 2 large eggs
  • 1 tsp. real vanilla extract
  • 1/4 tsp. sea salt
  • 1 tsp. baking soda
  • 2 tbsp. hot water
  • 2 to 2 1/4 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
  • 12 oz. pkg. semi-sweet chocolate chips

Instructions
 

  • Mix brown sugar, granulated sugar, peanut butter, butter and eggs in a large mixing bowl with an electric mixer until smooth.
  • Add vanilla, salt, baking soda and hot water and mix again until well blended.
  • Stir in flour and chocolate chips with a wooden spoon until combined.
  • Drop with a large cookie scoop or large tablespoon onto ungreased cookie sheets.
  • Bake at 350° about 12-15 minutes or until done.
  • Rotate cookie sheets on racks after eight minutes.
  • Cool completely.

Notes

NOTE: My cookies took about 16 minutes to bake.
 
NOTE: These cookies spread a lot. Be sure not to crowd the cookies.
 
NOTE: Be sure NOT to grease the cookie sheets before baking as these cookies spread a lot and do not need extra grease to cause them to spread more.
 
NOTE: I took the cookies out at 16 minutes while they were still rising but well browned. Then the cookies sank as they cooled.
 
NOTE: For a slightly rounder and softer cookie use 2 ¼ cups flour instead of 2 cups. (I personally thought they were excellent with only 2 cups).
 
NOTE: If you don’t want the cookies to spread quite so much, freeze the cookie dough balls on cookie sheet about 10 to 15 minutes before baking.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 250kcalCarbohydrates: 29gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 25mgSodium: 112mgPotassium: 154mgFiber: 2gSugar: 19gVitamin A: 166IUCalcium: 22mgIron: 1mg
Keyword chocolate, chocolate chip cookie, chocolate chips, chocolate dessert, cookie, dessert, peanut butter
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